Help! Gas vs Electric Oven - Buying Advice

Discussion in 'Cooking Equipment Reviews' started by epaget, Sep 22, 2010.

  1. epaget

    epaget

    Messages:
    1
    Likes Received:
    10
    Exp:
    I Just Like Food
    So I'm sure everyone has their opinion, but I really need some help here. My wife and I are going back and forth and can't decide between a gas or electric oven. Both options would have convection features.

    I've heard that gas introduces moisture into baking. Some view that as a plus, others as a minus. I'm not a professional chef, but I love to cook, bake, and experiment with food.

    If you have an opinion on which is better, a gas convection oven or an electric convection oven, please let me know.

    Thanks
     
  2. phatch

    phatch Moderator Staff Member

    Messages:
    8,652
    Likes Received:
    558
    Exp:
    I Just Like Food
    I prefer electric. Easier install and I think less hassle and easier to clean.
     
  3. kyheirloomer

    kyheirloomer

    Messages:
    6,367
    Likes Received:
    129
    Exp:
    Food Writer
    For baking, either way. For stovetop cooking, gas is the only way to go.
     
  4. lucktothetest

    lucktothetest

    Messages:
    1
    Likes Received:
    10
    Exp:
    Cook At Home
    I am in the market for a new gas or electric stove as well. I have visited several suppliers running from the 'display models' in new homes to high end professional stoves and am baffled by the array of variables available to the consumer. I am asking you pros out there what you feel are the most important features on a stove and what models you would recommend?

    I would budget around $4K for the stove (not including the hood) and would be going with a 30" model. What do you all say?

    Thx...Lucktothetest
     
  5. foodpump

    foodpump

    Messages:
    5,056
    Likes Received:
    604
    Exp:
    Professional Pastry Chef
    Seeing as how a commercial gas range comprised of  four 25,000 btu burners and an oven of usually 30,000 btus goes for $2,000, I am pretty darn ticked off with the prices on residential gas models.  True. the commercial models have less fire insulation, but are constructed bomb-proof and have much more powerfull burners.

    A residential unit should not have 25,000 btu burner becasue most households don't have commercial hvac systems or fire supression systems, or 2 hr rated fire walls for this kind of power.  Nor do they have "1 lb" gas lines required to feed gas to such a beast.

    So why do the residential units cost waaay more than the commercial ones?

     I dunno, Why do bullies pick on little kids, why do dogs lick their, uh... privates?

    Answer:  Because they can.

    If you want to buy a residential gas oven and range you need:

    -Cast iron burners.  Not stamped tin ones made from re-cycled beer cans

    -Cast iron  burner grates/grids.  DO NOT tolerate porcelainized grates.  It will scorch and burn/flake off and discolour within a few months.

    -S/s or cast iron surface under the burners.  Again, DO NOT tolerate porcelainized surfaces.

    -That being said, porcelainized oven cavities are just fine, as they are not subject to naked flame.  S/s oven cavitites are usually very thin guage and will buckle and warp and invariabley get heat-stained anyway. 

    -For the money it should have a heavier guage (16 or 18 guage) s/s skin around the "showing" surfaces.

    If they brag about convection ovens, it should be a "True convection".  That is, a fire box under the oven floor with a fan drawing in hot air and blowing it into the oven cavity, NOT a fan at the back of the oven added as an afterthought kinda/sorta blowing warm air around.

    Best thing to do is to really study mnfctr's websites and sales literature.  Believe it or not, Sears usually has some decent ovens in the $1800 and up range

    Stay away from the fancier electronic controls.  These usually "Go" after the  1 year warranty period. 

    Hope this helps